Mutton

Grass Fed Mutton Cutlets

From the rib end of the loin, the mutton cutlets are the most premium cut of all the mutton joints. With the tenderest meat and beautiful balance between the fat and the bone these are an absolute delight to eat.

The same section as a rib of beef, we often find with our cull yow mutton cutlets have amazing marbling just like a ribeye steak. The long life on the moorland followed by a summer grazing rich pastures means our yows build complex and deep layers of flavour that can be as good as any meat out there.

We dry age our mutton carcasses for at least 2 weeks to develop the flavour and allow the natural enzymes to tenderise the meat.

Our cutlets are left with a long bone for ease of handling and provide fat for cooking throughout.

Build your box

Choose your cuts in a box from £95. Free meat in every box, free delivery.

Storage

Your meat arrives frozen and vacuum-sealed. Keep it in the freezer at -18°C or below until you need it.

Once defrosted, keep it in the fridge and cook it within 24 hours. Do not refreeze raw meat once it has defrosted.

Defrosting

Best: leave it in its vacuum pack on a plate on the bottom shelf of the fridge. Steaks and small packs take about 12 hours; joints can take 24 hours or more.

Quicker: keep it in the vacuum pack and submerge it in cold tap water, changing the water every 30 minutes. Cook it straight away once defrosted.

Never defrost meat at room temperature.

Cooking

Take steaks and joints out of the fridge 30 minutes before cooking and pat them dry. Steaks and whole joints can be served pink in the middle. Rest steaks for a few minutes and joints for 15–20 minutes before carving.

Mince, diced meat and burgers must be cooked until steaming hot all the way through, with no pink meat left.